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1/2 Photos of Jamaican Jerk Pork
Yet another Jerk recipe, but so far this has been the the best I have tried to date. My inability to get scotch bonnets at the local market here in Canada inspired me to grow my own. I have made this recipe with habaneros, but I prefer the scotch bonnet or the Jamaican Red Mushroom peppers. I use 10 scotch bonnet peppers for screaming hot jerk. Use 1-2 if your not used to hot foods. Advance Preparation - At least 4 hours for marinating the meat. Overnight preferred. Special Equipment - two cups hickory or oak chips or chunks, soaked for 1 hour in cold water to cover and drained. I use a gas grill and a small metal wood chip box that sits on a side burner. Note: Don't worry too much about chopping the veggies neatly or really fine. They'll all be thrown in a blender anyways.
Units: US | Metric
Serving Size: 1 (302 g)
Servings Per Recipe: 4
The following items or measurements are not included: